Fly Food- Turmeric Pan Seared Chicken

OK ladies and gents, it’s time to share another fly recipe with you. This can be used for any occasion—which means you can cook it with your significant other, or use it to surprise them with a romantic dinner. No matter how you apply this recipe, just know that I’ve officially given it the Fly Guy Seal of Approval (That actual carries a lot of weight in the culinary world … right up there with Chef Boyardee and Orville Redenbacher).

As always, special thanks goes out to our resident chef Carmisha McKenzie, who always provides us with the flyest of recipes. Check out her site here.

Turmeric Pan Seared Chicken with Citrus Avocado Salad

Ingredients:
4 chicken breasts cut in half on a bias and pounded to ¼ “ thickness
2 tablespoons olive oil
2 teaspoons turmeric
1 teaspoon garlic powder
¼ teaspoon curry powder
1 teaspoon kosher salt
¼ teaspoon cracked black pepper
1 orange, cut into segments
1 red grapefruit, cut into segments
2 teaspoons lime zest
½ lime juiced
1 jalapeno, minced
2 tablespoons cilantro, chopped very well
1 tablespoon honey
1 avocado, diced

Method of Preparation:

1. In a medium bowl, combine chicken, olive oil, turmeric, garlic powder, curry powder, kosher salt, and pepper. Rub spices into chicken and set aside.
2. Meanwhile, in a separate medium bowl, combine orange, grapefruit, lime zest, lime juice, jalapeno, cilantro, and honey. Season to taste with salt and pepper. Set aside until ready to serve. Just before serving, gently toss in the avocado.
3. Meanwhile, heat a nonstick skillet over medium-high heat. Add olive oil. Once oil is heated through. Add chicken. Cook for 2 to 3 minutes, then flip the chicken over and continue cooking until internal temperature reaches 165º.
4. Serve Chicken with Citrus Avocado Salad.